Uses of natural salt 2 : Sensory tests using SOYA-NO-SHIO in combination with Japanese soup stock

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  • 自然塩の可能性について 2 : 「宗谷の塩」とだし汁を用いた官能検査
  • シゼンエン ノ カノウセイ ニ ツイテ 2 ソウヤ ノ シオ ト ダシジル オ モチイタ カンノウ ケンサ

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Abstract

Sensory tests were run using SOYA-NO-SHIO, a natural salt containing the minerals from sea water taken from the La Perouse Strait, in combination with Japanese soup stock (DASHI-JIRU). Our study showed that SOYA-NO-SHIO gave a balanced taste with little saltiness at sodium chloride concentrations (<0.80%) typically used in cooking, whereas it gave a bitter taste at higher sodium chloride concentrations (≧0.80%). Our results suggest that SOYA-NO-SHIO may be of practical use for Japanesestyle cooking because of its well-balanced taste in combination with Japanese soup stock and that it may be useful in the treatment of hypertension because of its high calcium, potassium and magnesium contents.

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KJ00006461004

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